Saffron Cardamom Pancakes
These saffron cardamom pancakes are a lovely way to start the day. They're soft and fragrant, gently spiced for a comforting breakfast treat.
Ingredients
- 1.5 cups whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup plain yogurt
- 1 cup whole milk
- 2 tablespoons melted unsalted butter, plus extra for cooking
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon saffron threads, crushed
- 2 tablespoons warm milk, for saffron soaking
- 4 tablespoons maple syrup, for serving
- 0.25 cup chopped pistachios, for garnish
Instructions
- In a small bowl, add 0.25 teaspoon crushed saffron threads and 2 tablespoons warm milk. Let it soak for at least 10 minutes to infuse the milk with color and flavor.
- In a large mixing bowl, combine 1.5 cups whole wheat flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt, and 0.5 teaspoon ground cardamom. Stir these dry ingredients together well.
- In a separate medium bowl, whisk together 0.5 cup plain yogurt, 1 cup whole milk, 2 tablespoons melted unsalted butter, 1 teaspoon pure vanilla extract, and the saffron-infused milk. Mix until all the wet ingredients are well combined.
- Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spoon or spatula until just combined. It's okay if there are a few lumps; do not overmix, as this can make the pancakes tough.
- Heat a large non-stick griddle or frying pan over medium heat. Lightly brush the surface with a small amount of unsalted butter or oil.
- Pour about 0.25 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancake, then flip carefully and cook the other side.
- Repeat with the remaining batter, adding more butter to the griddle as needed. Serve the pancakes immediately.
- Stack the cooked pancakes on plates. Drizzle each serving with 1 tablespoon of maple syrup and sprinkle with 1 tablespoon of chopped pistachios. Serve warm.